大豆11S球蛋白-麦芽糖共价改性及其凝胶流变特性
李冰, 迟玉杰, 鲍志杰, 孙临政,
The optimization of glycinin covalent modification technology and rheological properties of glycinin-maltose Maillard products
LI Bing, CHI Yu-jie, BAO Zhi-jie, SUN Lin-zheng
食品与发酵工业
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2013, (07): 39
-43
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DOI: 10.13995/j.cnki.11-1802/ts.2013.07.031
